Soy Broth and Noodles

This Saturday will mark two years since I opened up my little corner of the internet, and in that time I have steadily marched towards the 3 GB data limit that wordpress has on free blogs.  So as a blogversary gift to myself, I purchased the domain name!  Nothing changes for you as a viewer, if you’re subscribed via a reader or through email you don’t need to do a thing. now automatically redirects to (I bet you didn’t even notice.  Go check the URL bar up top!  I’ll wait…), and new readers will find me via the shorter URL.


See, I told you!  So to celebrate this exciting development I made…soup?  Well, not exactly.  For the past three weeks or so my fiancée has been sick.  First a sinus infection that took about 10 days to run its course, and now something else that just doesn’t seem to go away.  So we’ve been having lots of soup.  This particular dish I uncovered in a fantastic recipe binder her dad put together a few years ago.  Though it was delicious, I hope we don’t have to make this sort of thing for a while!

What is nice about this dish is that you can do just about anything you want with it.  In a sense it’s a version of fancy ramen.  I added snap peas, mushrooms and onions to ours but you could just as easily added any vegetable or meat, or maybe an egg too.


This is a super quick dish to make given that at most it involves stir frying veggies and boiling noodles.  When looking at the recipe I was taken aback by the addition of ketchup (or tomato paste, which is what I used).  But, I put my trust in Mark Bittman and was of course rewarded.  The ketchup/tomato paste helps sweeten the broth a bit, but to be honest I didn’t find it to make a huge difference.  This is probably because ketchup is sweeter than the tomato paste that I used instead.


If you’d like you can spice it up by adding some sriracha like we did.  Hopefully you aren’t feeling sick, but if you are this is a simple and quick dish to make.  Enjoy!


Soy Broth and Noodles


  • 1/3 C soy sauce
  • 1/3 C ketchup OR 3 T tomato paste + a pinch of sugar
  • 1 T rice wine vinegar
  • 1 pound thin egg noodles
  • Sriracha to taste (optional)
  • Stir fried vegetables or meat of your choice (optional)
  • 6 C water + additional for cooking noodles


Bring a large pot of water to a boil and cook noodles according to package directions.  Once done drain and set aside.

In a small pot bring the 6 C of water to a boil.  Once boiling add soy sauce, ketchup, vinegar, and sriracha.  Stir and turn the heat down slightly so that it simmers.

If desired, cook vegetables and/or meat until done.  When ready, combine with desired amount of noodles in a bowl and pour hot broth on top.

Recipe courtesy of Mark Bittman.

One thought on “Soy Broth and Noodles

  1. Pingback: Wheat-Rye Sourdough with Caraway and Coriander | Bakers & Best

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